Apple Crumble Chia Pudding (Print Version)
Creamy chia pudding layered with spiced apples and a nutty oat crumble, finished with hints of cinnamon.
# Ingredients:
→ Chia Pudding
01 -
1/3 cup unsweetened plant-based yogurt
02 -
3 tablespoons apple butter
03 -
1 medjool date
04 -
1 teaspoon yellow miso paste (optional)
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon ground cardamom
08 -
1/4 teaspoon kosher salt, plus more to taste
09 -
3/4 cup soy milk
10 -
1/3 cup chia seeds
→ Crumble
11 -
3 tablespoons gluten-free rolled oats
12 -
3 tablespoons walnuts or pecans
13 -
2 medjool dates
→ Stewed Apples
14 -
2 medium apples, diced or thinly sliced
15 -
2 teaspoons maple syrup
16 -
1/4 teaspoon ground cinnamon
17 -
1/4 cup water
18 -
Pinch kosher salt
→ Optional for Serving
19 -
Extra apple butter
20 -
Maple syrup
# Steps:
01 -
Place yogurt, apple butter, medjool date, yellow miso paste if using, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk into a blender cup. Blend on high speed until fully smooth.
02 -
Transfer chia seeds to a bowl or storage container. Pour the blended liquid over the seeds and whisk thoroughly. Let rest for five minutes before whisking again to eliminate clumps. Cover and refrigerate for at least one hour until thickened.
03 -
In a mini food processor, combine rolled oats, walnuts or pecans, medjool dates, and a pinch of salt. Pulse until a crumbly texture forms, stopping before it turns into a paste.
04 -
Heat a sauté pan over medium-low. Add apples, maple syrup, cinnamon, water, and salt. Stir and cook for 3-4 minutes, adding splashes of water as needed, until apples are softened and most liquid has evaporated.
05 -
Divide the thickened chia pudding evenly among three serving jars. Layer the warm stewed apples over the pudding, then sprinkle with crumble. For an optional finish, top with extra apple butter and a drizzle of maple syrup.
# Notes:
01 -
For best texture, prepare the chia pudding a day in advance and chill overnight to fully hydrate the seeds.
02 -
Crumbles can be kept refrigerated in an airtight container for up to one week.